 
|
Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask! He returns all questions . . . . . . . |
Smoky, I enjoyed your artice about grilling. I need some advice. When I grill hamburgers, mine always seem to puff in the middle and are not really flat when done. Sometimes they shrink right much. I use ground chuck. What am I doing wrong? Thanks in advance for any suggestiions.
Reita Manning
Ground chuck is my preference for hamburgers. Click into "According to Smoky" from www.barbecuen.com and read "The Artful Hamburger."
Sometimes, burgers puff up because you have "worked" the meat too much. Another cause is over cooking. What happens is that you cook all the juice out of the exterior and it shrinks making the center look like it has swelled.
But you can eliminate the whole problem by punching you finger through the center of the burger and leaving the hole open.
Have fun,
Smoky
|
Email SMOKY! Return to Smoky's FAQ's!
"According to Smoky" & The FAQ's are © by C. Clark Hale Nottingham Internet Resources 1996 - 2007 All Rights Reserved barbecue@nottingham.com |
 |
 Check Our Sale Items |
